Name: Sweet Pepper Pots
Yield: Serves 6–8
Ingredients: 3 rounded teaspoons (4–6 x 5 ml spoon) capers, chopped finely; 2 large red peppers, seeds removed and chopped into small cubes; salt and cayenne pepper; 4 oz (100 g) butter; 1 teaspoon (5 ml spoon) caster sugar; ¼ pint (150 ml) double cream; grated parmesan cheese; 1 lb (450 g) tomatoes; 2 medium-size onions, chopped small; 2 cloves of garlic, chopped finely

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is rather like a thick and particularly good hot ratatouille, topped with cream and capers. It can be prepared well ahead and simply heated up at the last moment.

Ingredients

4 oz (100 g) butter
2 large red peppers, seeds removed and chopped into small cubes

Method

Melt the butter in a large saucepan. Add the chopped pepper, chopped onion and chopped garlic and cook in the open saucepan over a gentle heat, stirring often for 15–20 minutes until the pepper is quite soft. Pour boiling water over the tomatoes, skin them and chop up roughly. Add to the saucepan, cover and cook gently for another 15–30 minutes until the tomatoes have turned to a thick mush. St

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Sweet Pepper Pots

Ingredients

Method

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